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Mushrooms Stuffed With Walnuts And Cheese

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Ingredients
  Mushroom caps 12 Medium
  Olive oil 1 Tablespoon
  Sweet butter 1 Tablespoon
  Finely chopped onion 1⁄2 Cup (8 tbs) (Use Yellow Ones)
  Coarsely chopped walnuts 2 Tablespoon
  Garlic 1 Clove (5 gm), peeled and minced
  Frozen chopped spinach 5 Ounce, thoroughly defrosted and squeezed dry
  Feta cheese 1 Ounce, crumbled
  Gruyere cheese 1 Ounce, crumbled
  Minced dill 2 Tablespoon (Use Fresh Ones)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Remove stems from mushrooms and save for another use.
Wipe the mushroom caps with a damp cloth or paper towel and set aside.
Heat the olive oil and butter together in a small skillet.
Add the onion and cook over medium heat, covered, until tender and lightly colored, about 25 minutes.
Preheat oven to 400°F.
Add walnuts and garlic to onion and cook for another minute.
Add spinach and cook for another 5 minutes, stirring constantly.
Remove from heat and cool slightly.
Stir in cheeses, dill, and salt and pepper to taste.
Arrange the mushrooms, cavity side up, in a baking dish.
Divide the spinach and walnut mixture evenly among the mushroom caps.
Set baking dish in the upper third of the oven.
Bake for 8 to 10 minutes, or until filling is browned and the mushrooms are thoroughly heated through.

Recipe Summary

Course: 
Appetizer
Method: 
Baked
Interest: 
Gourmet

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